Carrot Cake Cream Cheese Roll (Print Version)

Soft, spiced carrot cake rolled with rich cream cheese filling and perfect for sharing.

# Ingredients:

→ Carrot Cake

01 - 95 grams all-purpose flour
02 - 2 grams baking powder
03 - 2 grams baking soda
04 - 2 grams salt
05 - 2 grams ground cinnamon
06 - 2 grams ground ginger
07 - 1 gram ground nutmeg
08 - 0.5 gram ground cloves
09 - 3 large eggs
10 - 150 grams granulated sugar
11 - 30 millilitres canola or vegetable oil
12 - 5 millilitres vanilla extract
13 - 200 grams shredded carrots

→ Cream Cheese Frosting

14 - 226 grams cream cheese, cold
15 - 113 grams unsalted butter, room temperature
16 - 120 grams powdered sugar
17 - 5 millilitres vanilla extract

# Instructions:

01 - Preheat oven to 190°C. Line a 25×38 cm jelly roll pan with parchment paper, allowing excess to hang over edges for easy lifting.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until homogeneous.
03 - In a separate large bowl, whisk eggs, granulated sugar, oil, and vanilla extract thoroughly until pale and well blended.
04 - Gently fold the dry mixture into the wet ingredients until just combined. Incorporate shredded carrots evenly without over-mixing.
05 - Transfer batter to prepared pan, spread evenly, and bake for 10–13 minutes until center springs back when lightly pressed.
06 - Immediately lift the hot cake from the pan using parchment edges. Set on a flat surface and roll up from one short side within the parchment while warm. Allow to cool fully for about 10 minutes.
07 - In a medium bowl, beat cold cream cheese and room temperature butter until smooth. Gradually mix in powdered sugar and vanilla until creamy.
08 - Unroll the cooled cake gently. Evenly spread the cream cheese frosting over the surface, reaching all edges.
09 - Carefully re-roll the cake without the parchment. Wrap tightly in plastic wrap and refrigerate for at least 1 hour or freeze for 30 minutes to set.
10 - When ready, slice the cake roll with a hot knife for clean portions. Allow slices to sit at room temperature briefly before serving.

# Notes:

01 - Roll the cake while it is warm to prevent cracking, and let it cool completely before filling to maintain structure.
02 - A hot, dry knife ensures clean slices without sticking to the frosting.

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